I haven't done turkeys for sale, seems like it could be a lot of stress, I can't imagine having a whole bunch of birds in the cooker and possibly screwing up so many meals at once!
That said, I know that most smoked turkeys from the store or from local processors are cured in a TQ type brine and then smoked, cooled and vac'd - while the turkey comes out more hammy, moisture for reheats is not really an issue...
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[B]1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator[/B]
[B][I]“We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz[/I][/B]
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